Chorizo and white bean soup


  • 4 oz dry cured chorizo, cut into 1/4 inch pieces
  • 2 leeks, cleaned, and sliced thinly into half moons
  • 2 carrots, cut into 1/4 inch dice
  • 3 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 15 oz cn diced tomatoes
  • 4 cups chicken broth
  • 1 15 oz can small white beans, drained and rinsed



  1. Place a large soup pot over medium heat. Add the chorizo; browning on all sides; about 5 minutes. Remove to a paper towel; set aside.
  2. Remove all but 1 tablespoon of fat from the pot. Add the leeks and carrots. Sauté for about 5 minutes. Add the garlic, cumin and paprika. Stir for 1 minute. ( I like to add dried spices directly to the heat. It toasts them and also helps to incorporate the flavor into the dish)
  3. Add the tomatoes. Cook for one minute scraping up any browned bits on the bottom of the pan. Add the broth, beans and chorizo. Cover and simmer for 15 minutes.


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